Easy Chicken Stock

Easy Chicken Stock

You will never want to buy broth again after tasting this homemade chicken stock, which couldn't be simpler to make, thanks to your slow cooker. Homemade stock with no added salt is not only far more delicious than store-bought, but it also allows for better control over the amount of sodium you add to your recipes. Use whatever vegetables you have in the fridge, including the green tops of leeks and shallots, and celery leaves.

Refrigerate, uncovered, until fat hardens on surface, about 8 hours. Save fat for another use or discard. (Make-ahead: Refrigerate in airtight containers for up to 3 days or freeze for up to 2 months.)